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Basil Pesto, Pea and Goat’s Cheese Risotto

Difficulty: Easy

Cooking time: 30

Serves: 2



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Step 1 - Step 1:

Heat the olive oil in a large flat-bottomed pan over a medium/low heat then add the rice. Stir to coat the grains in oil and toast for 2-3 minutes, stirring continuously until the rice is slightly translucent.

Step 2 - Step 2:

Add the stock a ladleful at a time, and simmer gently until the liquid has been absorbed before adding more, stirring frequently. Cook until the rice is al dente.

Step 3 - Step 3:

Meanwhile, tip the peas into a bowl or jug and cover with boiling water. Once defrosted, drain the water then stir the peas into the risotto. Cook for a further 5 minutes or until the rice is tender.

Step 4 - Step 4:

Remove from the heat and stir through 4 tbsp basil pesto and ⅔ of the goat’s cheese.

Step 5 - Step 5:

Divide between 2 serving bowls, swirl through the remaining pesto and goat’s cheese and finish with a drizzle of lemon oil.

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